British/Irishbreakfastvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Scones
From A calendar of dinners, with 615 recipes, 1913
Serves 8
Sufficient for sixteen scones.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
188Calories
4 gProtein
26 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories188 kcal
Protein4.1 g
Carbohydrates26 g
Fiber0 g
Sugars1 g
Total Fat7.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium323 mg
Potassium43 mg
Calcium104 mg
Iron1.9 mg
Magnesium8.8 mg
Phosphorus70 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline0 mg
Caffeine0 mg
Water8.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 53. The excerpt below is the record exactly as published.
Cream Scones 2 cupfuls flour Y teaspoonful salt 4 tablespoonfuls Crisco 2 eggs 3 teaspoonfuls baking powder % cupful cream 2 teaspoonfuls sugar 1 white of egg
Cook this with the app: pantry check, scaling, and the assistant.